Glazed Grilled Trout
6 trout (about 8 oz. each), dressed
1/2 cup Kikkoman Teriyaki Baste & Glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped fresh dill weed
Nonstick cooking spray
3 limes, cut into wedges
Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch
apart. Combine teriyaki baste & glaze, lime juice and dill; brush trout,
including cavities, thoroughly with mixture. Let stand 30 minutes.
Meanwhile, prepare coals for grilling. Coat grill rack with cooking spray;
place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5
minutes on each side, or until fish flakes easily with fork, brushing
occasionally with baste & glaze mixture. Serve with lime wedges.
(To broil: Place trout on rack of broiler pan. Broil 5 minutes on each side,
or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).
Makes 6 servings
This recipe created by Kikkoman.